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First, I find it incumbent to explain that this is an Instructable for pasties, pronounced pass-tees not pay-stees (something completely different). This type of pasty is a traditional dish invented in Cornwall, England.
Now that most readers have hit the back button, a little background: traditional Cornish pasties (also known as tiddy oggy in Cornish dialect) is round pastry dough folded in half and filled with uncooked beef, potato, rutabaga (also known as a swede) and onion and then baked. The Cornish pasty has a long and interesting history, which you can read about on Wikipedia.
Also, remember to always read the recipe all the way through before starting, as each step has a separate set of ingredients.
Addendum: I changed the name to "The Cornish Pasty-Inspired Pasty" from "Cornish Pasty" as a few people commented that Cornish pasties now have European Protection status. While I didn't break any laws, I didn't want to step on anymore toes. Also, real Cornish pasties are side-crimped, not top-crimped like mine, and there are NO carrots (but rutabaga instead) in Cornish pasties.
Now that most readers have hit the back button, a little background: traditional Cornish pasties (also known as tiddy oggy in Cornish dialect) is round pastry dough folded in half and filled with uncooked beef, potato, rutabaga (also known as a swede) and onion and then baked. The Cornish pasty has a long and interesting history, which you can read about on Wikipedia.
Also, remember to always read the recipe all the way through before starting, as each step has a separate set of ingredients.
Addendum: I changed the name to "The Cornish Pasty-Inspired Pasty" from "Cornish Pasty" as a few people commented that Cornish pasties now have European Protection status. While I didn't break any laws, I didn't want to step on anymore toes. Also, real Cornish pasties are side-crimped, not top-crimped like mine, and there are NO carrots (but rutabaga instead) in Cornish pasties.
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Signing UpStep 1The Crust
The crust is a simple Pâte Brisée and the recipe makes enough for 6-8 pasties (you can get 8, if you re-roll out your scrap dough). Always use COLD ingredients (especially the butter and water) when making pastry crust.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup COLD unsalted butter, cut into small pieces
1/4 - 1/2 cup COLD water
Combine the flour and salt with a food processor or by hand in a large mixing bowl. Add the butter. If using a food processor, pulse to combine until texture is that of course crumbs (about 10-15 seconds). Otherwise, use a pastry cutter, two knives or your fingers to cut the butter in to achieve a resemblance of course crumbs. Add 1/4 cup of water in a steady stream, pulsing or continuing to cut in until the dough pinches together easily. Add up to 1/4 cup more water if needed.
Divide the dough in half onto two separate pieces of plastic wrap. Use the plastic to help you form each half into flattened discs. Wrap each in the plastic and refrigerate for about one hour (use within a couple days or freeze for up to one month).
In the meantime, make the filling.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup COLD unsalted butter, cut into small pieces
1/4 - 1/2 cup COLD water
Combine the flour and salt with a food processor or by hand in a large mixing bowl. Add the butter. If using a food processor, pulse to combine until texture is that of course crumbs (about 10-15 seconds). Otherwise, use a pastry cutter, two knives or your fingers to cut the butter in to achieve a resemblance of course crumbs. Add 1/4 cup of water in a steady stream, pulsing or continuing to cut in until the dough pinches together easily. Add up to 1/4 cup more water if needed.
Divide the dough in half onto two separate pieces of plastic wrap. Use the plastic to help you form each half into flattened discs. Wrap each in the plastic and refrigerate for about one hour (use within a couple days or freeze for up to one month).
In the meantime, make the filling.
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Alternatively call them "oggies" which what most Cornish people I know call them.
(BTW I'm Cornish by birth. I and my family have always crimped at the top. The European ruling is stupid and way too restrictive).
My only comment really is that you should try using cubed meat rather than ground. I know ground is easier to work with, but you get a much nicer gravy from cubed. You just have to adjust your cooking times slightly.
Also stick with just one type of meat, so you can pick herbs and spices accordingly. Beef pasties are nice with a decent pinch of black pepper (I always associate beef oggies with being quite peppery). You could also try adding a splash of ale or stout. For lamb, you have to go with mint. Why not try cubed pork with a bit of cubed apple or some apple sauce mixed in, or pork and sage?
That being said, as a American Southern-raised boy, good food is good food, and you could call this "pouchy pockety thing full of good stuff," and I'd be there with my fork ready. MM! Do these ever get served with gravy? Wonderful instructable!! - Pj
Firstly, due to new laws it cannot be called a Cornish Pasty if it's not made in Cornwall, second, WHY have you put carrots in it and thirdly, your crimping is all wrong, it should be on the side not the top and folded over properly, not just squeezed together.
Yours look like good pasties, but don't call them Cornish! :)
I don't think you can call my use of carrots an error, as I mentioned twice that traditional Cornish pasties use rutabaga, not carrots. I used carrots because I like them a lot more than rutabaga.
I guess I could have mentioned that real Cornish pasties are side-crimped, not top-crimped. When the pasties are so fat, I just find it easier to top-crimp them. Prior to receiving European Protection status, did all Cornish bakers only side-crimp them?
Anyway, thanks for your critique!
Although I'd choose rutabaga and side-crimping any day (it's what I grew up with), I'm not picky. Tasty food is tasty food, and yours look delicious. Also, when I visited London the street vendors sold many varieties of pasties that didn't conform to the cornish tradition (for example, broccoli and cheese).
Great 'ible!
There is nothing finer than a Cornish Pasty and yours look brilliant!
Yea, they look good.
L
Beth
;•)
They look good!
Well done for mentioning the traditional Cornish pasty does not contain carrot.
Suggesting it to a Cornishman is likely to result in you being thrashed across the Tamar bridge out of the county.
The Cornish pasty - without carrots - even has European Union protected status.
Interesting little rhyme :- "By Tre Par Pol and Pen, ye shall know the Cornishmen."
(People, at least in the UK, with surnames starting with those syllables are likely to originate from Cornwall.)